Italians are obsessed with this…

Ingredients

• 1 cup Pastina (star-shaped) (small star-shaped pasta (stelline))
• 4 cups Chicken Broth (low-sodium)
• 1 piece Large Egg (room temperature)
• 1/4 cup Parmesan Cheese, grated (freshly grated)
• 1/4 teaspoon Freshly Cracked Black Pepper (to taste)
• to taste Salt (optional, depending on broth saltiness)
• 1 tablespoon Fresh Parsley, chopped (optional garnish)

Instructions

1. Gather Ingredients and Equipment

   Measure out all ingredients and set out the saucepan, colander, spoon, ladle, grater, bowl, and whisk.

   Time: PT2M

2. Bring Broth to a Boil

   Pour the chicken broth into the medium saucepan and bring to a rolling boil over medium‑high heat.

   Time: PT3M

3. Cook Pastina

   Add the pastina to the boiling broth and cook, stirring occasionally, until al dente (about 5 minutes).

   Time: PT5M

4. Beat the Egg

   While the pasta cooks, crack the egg into a small bowl and whisk until fully combined.

   Time: PT1M

5. Temper the Egg into the Soup

   Reduce the heat to low. Slowly drizzle the beaten egg into the hot soup while stirring constantly to create silky ribbons.

   Time: PT1M

6. Add Parmesan

   Stir in the grated Parmesan cheese until it melts completely into the broth.

   Time: PT30S

7. Season

   Season the soup with freshly cracked black pepper and salt to taste.

   Time: PT30S

8. Serve

   Ladle the soup into bowls, garnish with chopped parsley if desired, and serve hot.

   Time: PT1M

Nutrition Facts

Calories

260

Protein

12.5g

Carbohydrates

35g

Fat

5.8g

Fiber

1.5g